Chicken Pasta Primavera
Servings 6 servings
Calories 324kcal
Ingredients
- 6 oz uncooked spaghetti
- 1 can (10-3/4 ouncereduced-fat reduced-sodium condensed cream of chicken soup undiluted
- 3/4 cup water
- 1 tablespoon lemon juice
- 1-1/2 teaspoons dried basil
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 16 oz pkg frozen California-blend vegetables thawed
- 4 cups cubed cooked chicken breast
- 3 tablespoons grated Parmesan cheese
Instructions
- Cook spaghetti according to package directions.
- Meanwhile, in a saucepan, combine the soup, water, lemon juice, basil, garlic powder, salt and pepper.
- Stir in vegetables; bring to a boil.
- Reduce heat; cover and simmer for 3-5 minutes or until vegetables are tender.
- Stir in chicken; heat through.
- Drain spaghetti; add to chicken mixture and toss to coat.
- Sprinkle with Parmesan cheese.